Learn about taps and tools that make beer taste different than it tastes at home, from cask conditioning to Czech side-pour faucets.Roaring Table Brewing Co-Owner and Head Brewer Lane Fearing discusses why Roaring Table is known for “doing things the hard way,” from building a brewery on a shoestring budget to the reality of hand-cleaning an electric kettle. He breaks down why cask beer tastes different, including the impact of cellar temperature (~50°F) and lower carbonation on aroma and drinkability, and goes full...
Learn about taps and tools that make beer taste different than it tastes at home, from cask conditioning to Czech side-pour faucets.
Roaring Table Brewing Co-Owner and Head Brewer Lane Fearing discusses why Roaring Table is known for “doing things the hard way,” from building a brewery on a shoestring budget to the reality of hand-cleaning an electric kettle. He breaks down why cask beer tastes different, including the impact of cellar temperature (~50°F) and lower carbonation on aroma and drinkability, and goes full beer-nerd on service tools that change mouthfeel and foam: first, the Czech LUKR faucet (wet foam + “milk pour”), and second, a two-spout Japanese sharp-pour faucet designed to trap CO₂ under a tight cap of foam.
After the beer break, Lane discusses the German Stichfass (the celebratory gravity keg you hammer-tap), why Roaring Table’s new kitchen “pie” program is such a big deal, and the surprisingly sessionable side of “dark beer.” He shares his Munich Dunkel with Brian and Cody before moving on to a New Zealand Pilsner and a discussion of what makes NZ hops taste different than American hops. Plus: Roaring Table’s beloved Tuesday Vinyl Night and a nitro pub ale that drinks like creamy, cascading pub perfection.
0:00 Roaring Table Brewing in Lake Zurich
2:07 Doing things the hard way in brewing
3:27 Why brewers respect Roaring Table
6:02 Emptying bourbon barrels
7:48 Brewing many beer styles
10:15 Pitching a brewery to your spouse
12:11 Why Roaring Table chose Lake Zurich
16:44 Why cask beer tastes different
19:55 What a LUKR faucet does to lager
20:38 Japanese sharp pour faucet explained
21:44 Japanese rice lager vs traditional lager
24:15 Munich Dunkel tasting notes
27:37 What is a stichfass keg
29:10 Why the pizza program matters
32:50 New Zealand pilsner tasting
34:05 How New Zealand hops taste different
36:48 Tuesday vinyl night at the brewery
40:38 Nitro pub ale and cascading foam
45:38 New brewhouse and cellar plans
47:45 Biggest pride after 8 years
48:53 Final four brewing questions
50:53 What makes their Helles special
54:33 Final toast
About Roaring Table Brewing Co: Located in Lake Zurich, Illinois, Roaring Table Brewing focuses on classic lagers, English cask ales, and beer service that makes each pour taste better than it would at home. Learn more on their website (and find the tap list) at https://roaringtable.com/
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Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Japanese-style rice lager, Helles lager, Munich Dunkel, English mild ale, English best bitter, English pub ale, nitro beer cascade, beer engines on draft, cellar temperature beer service, low carbonation beer flavor, beer carbonation levels, CO₂ trapping foam, Czech pour technique, two-spout beer faucet, sharp pour beer, wet foam beer, beer service techniques, lager mouthfeel science, English cask ale service, beer tasting science, beer foam texture, Untappd beer profiles, craft beer tasting notes, brewery taproom experience, brewery kitchen pairing, Detroit-style pizza pairing, vinyl night at brewery, brewery event night, brewer workflow stories, brewery expansion plans, small brewery scaling topics, brewer career transition, Lake Zurich craft beer, Chicago suburbs craft beer, Chicagoland beer scene, beer style comparison, brewing technique explanations, beer ingredient spotlight, beer flavor profiles, and brewery culture and community.
